Marinate Chicken: Combine Greek yogurt, olive oil, lemon juice, minced garlic, and spices in a bowl. Coat chicken breasts thoroughly with the marinade, cover, and refrigerate for at least 30 minutes.

Cook Chicken: Heat grill or skillet over medium-high heat. Remove chicken from marinade, let excess drip off, cook for about 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Let rest before slicing.

Prepare Base: Cook chosen base according to package instructions. Lightly toast quinoa in a dry pan prior to adding water if using. Fluff once cooked.

Chop Vegetables: Slice cucumbers, tomatoes, and red onions into bite-sized pieces for mixing.

Make Tzatziki Sauce: Mix Greek yogurt with grated cucumber, minced garlic, chopped dill, lemon juice, and a pinch of salt until well combined and creamy.

Assemble Bowls: Start with your base, layer on sliced chicken, followed by fresh vegetables. Drizzle with tzatziki sauce.

Add Toppings: Optionally sprinkle feta cheese and kalamata olives over each bowl, serve immediately.